Melt-in-Your-Mouth Pot Roast

Melt-in-Your-Mouth Pot Roast


Ingredients:
1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
etc


Instructions:
  • Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast.
  • Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, for 6-8 hours. If desired, top with minced thyme.
  • Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

  • For Full Instruction: tasteofhome.com

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    2 comments

    1. Your recipe does not mention broth but your directions say add onions and broth. What kind of broth? How much broth?
      This is how my mom's recipes are written to. We think it is so we have an excuse to call her more often

      ReplyDelete
    2. Your recipe does not mention broth but your directions say add onions and broth. What kind of broth? How much broth?
      This is how my mom's recipes are written to. We think it is so we have an excuse to call her more often

      ReplyDelete